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Lychee Short Ribs
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Lychee Short Ribs

Ingredients

  • 2 – 2 ½ pounds beef short ribs
  • 1 cup flour
  • 1 tsp. kosher salt
  • 1 tsp. black pepper
  • 3 tablespoons butter
  • ¼ cup olive oil
  • 1 cup onion chopped
  • 1 cup celery chopped
  • 4 cloves garlic minced
  • 1 20- oz. can lychees
  • 1 8.5- oz. jar hoisin sauce
  • ½ cup rice wine vinegar
  • 1 14.5- oz can diced tomatoes
  • 1 ½ tsp. kosher salt
  • 1 tsp. black pepper
  • ½ tsp. red pepper flakes optional

Instructions

  • Combine the flour, salt and black pepper.
  • Dredge each rib through the flour to lightly coat.
  • Heat the butter and olive oil in a large Dutch oven. Place half of the ribs in the pot and sear on all sides over medium-high heat. Remove the ribs from the pot and repeat with the remaining ribs. Remove those from the pot.
  • Sauté the onions, garlic and celery in the pot until tender.
  • Add the lychees (with syrup), hoisin sauce, vinegar, tomatoes, salt, pepper and pepper flakes. Bring to a boil. Add the ribs back into the pot, covering with the lychee broth. Cover and place in a 325-degree oven for 2 ½ hours.
  • Once cooked, remove the ribs from the pot, and place the pot on the stovetop on high heat. Bring the sauce to a boil and cook for 6 minutes, until thickened.
  • Place the ribs on a plate of cooked quinoa and drizzle with the thick sauce.